# Biosynthetic cocoa & alt-chocolate

Upstream — fermentation & cell culture — Biosynthetic cocoa and alternative chocolate replace cocoa beans with fermented or cell-cultured feedstock that replicates cocoa butter's fatty-acid profile and chocolate's flavour chemistry. Two technology paths compete: precision fermentation of native flavour compounds by engineered yeast, and growing cocoa tissue in suspension bioreactors. Cocoa price volatility and feedstock-traceability requirements are the drivers. Fermentation and bioreactor equipment for cocoa-alternative feedstock production is supplied.

Source: https://en.bioecon.ru/market/upstream/biosynthetic-cocoa-alt-chocolate/